In 2006, my daughter bet I couldn't eat a different chocolate each day for a year. I enjoyed that year so much that, after 11 years, I'm still eating a different chocolate each day. And, after more than 4,126+ chocolates, there are still many more to try. Thank you to all who continue to be part of this global adventure.

This week has been full of so many great bars that it's almost sad to see the week end. Today's Hispaniola* Dark 68 percent bar was made by Fruition Chocolate (Shokan, NY). It was described on the packaging as: "A lightly roasted dark chocolate, balanced, bright and lingering."

Chocolate maker Bryan Graham and team started with "flavorful, ethically-sourced cocoa beans (from the Dominican Republic)" and brought them to fruition at the company's workshop in the Catskill Mountains in New York.

Today's bar had a rich chocolatey aroma with light hints of green, light earth/smoke, dried fruit and spice; in other words, a full spectrum somewhat similar to other bars made from Dominican Republic cacao featured this week.

The very edible, well-tempered bar had a smooth buttery melt, and satisfying true chocolate, hot cocoa flavor notes, with a mild, lingering and buttery finish.

As with most high-quality, bean-to-bar craft chocolate, the ingredients list** was short. This bar was also awarded First Place for Best Origin Bar at the 2015 Northwest Chocolate Festival.

Early Inclinations Toward Chocolate

Banquet Aftermath

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About Me

Enjoying life indoors and outdoors in the San Francisco Bay Area.
What if you accepted a bet that you couldn't eat a different chocolate for a year...and got more than you bargained for. See www.chocolatebanquet.com to find out more.